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iamcook55

New Albany, Ohio

Member since May 2006

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Reviewed Cheesy Cauliflower "Popcorn"

Jan 26, 2014 in Recipes on Cooking Channel

I would never have believed it, but this cauliflower actually tastes cheesy, even tho' there is not a bit of cheese. I will include cauliflower in my diet more often now. Enjoy the series for tips on how to make healthy veggies taste good!!!"

Reviewed Scarpetta Stromboli

Dec 10, 2013 on FoodNetwork.com

Fantastic for a Sunday brunch with some "eggs and tomatoes". Everyone asked for the recipe. Used frozen bread dough and it worked beautifully. Made toast of it the next day and it was even better (put in skillet to toast...not the toaster!!).

Reviewed Baked Meatballs

Feb 2, 2013 in Food Network Community Toolbox on FoodNetwork.com

Made lo-carb by replacing breadcrumbs in the meatloaf, and for coating the meatloaf, with crushed porkrinds. Delicious. The coating with crushed rinds made the meatball nice and crunchy and the rinds in the balls gave a nice subtle background flavor. Used chopped up roasted peppers and added some melted bacon grease for more flavor. Allowing m"

Reviewed Chicken Roulades with Chorizo and Manchego

Jan 6, 2013 in Food Network Community Toolbox on FoodNetwork.com

I am not a fan of chicken, so I am always looking for a new recipe to make a bland meat interesting. This recipe did the trick. The flavor of the chorizo filters into the chicken, while the chorizo stuffing gives a welcome textural contrast. I am on low carb, so I substituted crushed pork rinds for the bread in stuffing. I also used asiago chee"

Reviewed Lasagna

Dec 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

Just made the sauce and it is one of the best really simple recipes around. I did add a tsp of sugar to tame the acidity of the tomatoes, but otherwise kept everything the same as the recipe. "

Reviewed Sausage-Stuffed Mushrooms

Dec 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

Yum, yum, yum. My Christmas dinner party started off right with these stuffed mushrooms. The creaminess and moistness of the finished product puts these mushrooms way above all the others. Love the sherry/olive oil marinade. This adds a flavor that is unique and pleasing. I made the stuffing the day before and refrigerated until needed. I ju"

Reviewed Rugelach

Dec 4, 2012 in Food Network Community Toolbox on FoodNetwork.com

I hate cooked raisins, but in this recipe, they are like no raisin that I have eaten before. The flavors of raisin, apricots, and nuts melt together to form a unique flavor. The texture is soft, but a bit chunky due to the nuts. The dough almost melts in your mouth. This will become a new favorite for our family over the years!! Thanks, Ina."

Reviewed Balsamic Glazed Fruits

Sep 8, 2012 in Food Network Community Toolbox on FoodNetwork.com

Delicious, and so different. I was a bit wary......6 hours in the oven seemed like too much.....but it really works. After an hour the amount of liquid that comes out of the apples is a little scary, but it all goes away, leaving this sticky sauce that is tart and sweet. Served this with a homemade gnocchi dish for a dinner party and it was a s"

Reviewed Dunderi

Sep 8, 2012 in Recipes on Cooking Channel

This is the best gnocchi recipe that I have ever used. The gnocchi come out light and airy, with a flavor that is distinctive (I think it is due to the nutmeg, which is not at all overpowering). I served it with a basil pesto for a dinner party and everyone loved it, especially how light an airy they were. Delicious."

Reviewed Roasted Sausages and Grapes

Nov 12, 2011 in Food Network Community Toolbox on FoodNetwork.com

Who would believe that sausages could taste sooooo juicy and good? The flavors go together perfectly, with the balsamic cutting the greasiness of the sausage and the roasted grapes creating a stark contrast to the heartiness of the sausage. Next time I will double the number of grape sauce ingredients. The flavor that lingers in your mouth aft...

Reviewed Chicago Italian Beef (Pot Roast Style

Oct 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

Lots of flavor. Tender, juicy meat. Lots of jus if you cook in slow cooker after browning everything in pot. Giardiniera was so crunchy when made fresh. I will never buy bottled stuff again. Thanks, Jeff. You brought back to me a "taste of Chicago"!!""

Reviewed Chicken Mole Torta

Oct 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

Lots of flavor, without being too spicy. Neighbor said it was the best sandwich he ever had and immediately went to the computer to print out recipe. If too sloppy for hand-eating, just break up bread into bowl and serve the mole and sauce over it. Same great taste combo, without the messy hands!! Looking forward to serving mole over spaghetti...

Reviewed Quiche Lorraine

Aug 19, 2011 in Food Network Community Toolbox on FoodNetwork.com

Creamy filling that melted in your mouth. Cheated and used the pie crust at Trader's Joe's, which is great---everyone thought I made it from scratch!! Served the quiche for brunch and all guests loved it and wanted the recipe. Served it with an arugula/watermelon/feta cheese salad and cantalope/strawberry/kiwi salad (both recipes on this websi...

Reviewed Braised Country-Style Pork Ribs

Jan 30, 2011 in Food Network Community Toolbox on FoodNetwork.com

Awesome!! Did everything exactly as recipe called for. Meat is fork tender, polenta is creamy, and sauce is perfect. Put whole meal together in 30 min. Served it with crusty bread to sop up sauce. Lots of leftovers for lunches. Thank you Melissa for another winner!!

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